Quick, Simple & Perfect Air Fryer Pot Sticker Dumplings

These pot stickers are the so 

delicious and simple to prepare!

Ingredients:

5 to 10 frozen pot sticker dumplings (I prefer Ling Ling brand)

1 to 1 1/2 cups warm water

Method:

Place 5 to 10 dumplings in a glass bowl or microwave safe container. Add 1 to 1 1/2 cups of warm water. Microwave for 4 minutes. Carefully remove the hot bowl from the microwave. Drain the water from the bowl.

Set the air fryer to "air fry" for 4 minutes at 400*.  After the air fryer preheats, use a slotted spoon to add the dumplings to the fryer basket. Cook for two minutes. Turn and cook for another two minutes. Serve with the dipping sauce that is included in the bag of  frozen potstickers, soy sauce, or your favorite dipping sauce.

Notes: This method produces perfect pot sticlers! I always used the skillet method to steam and fry pot sticker dumplings, but this method is better and so much quicker!

 

Banana Sheet Cake With Spiced Cream Cheese Frosting

This moist cake's flavor is secretly enhanced

 with a tiny amount of spiced rum.

Cake Ingredients:

1/2 cup (1 stick) unsalted butter, at room temperature

1 1/2 cups sugar

2 large eggs at room temperature

2 tablespoons spiced rum

1 tablespoon pure vanilla extract

2 cups extra ripe mashed bananas (about 4 medium bananas)*

2 cups all purpose flour

1 teaspoon baking soda

 

*The riper the banana the better the flavor. I put 4 bananas in a large measuring cup and pureed with an immersion blender.

Frosting Ingredients:

4 ounces cream cheese at room temperature

2 tablespoons (1/4 stick) butter at room temperature

1/2 teaspoon pure vanilla extract

1 teaspoon spiced rum

3/4 teaspoon ground cinnamon

1/4 teaspoon nutmeg

3 cups powdered sugar

Garnish Ingredients:

1 cup heavy whipping cream

3 tablesppons powdered sugar

nutmeg

15 to 20 pecan halves

Cake Method:

Preheat oven to 350*. Use butter or shortening to grease the bottom and sides of a 9x13 inch baking pan. Dust with flour and set aside.

(Use the butter wrapper to apply the butter or shortening. Add a few tablespoons of flour to the pan and then turn and tap the pan to coat the bottom and sides. Tap over the sink to remove any excess flour.)

Add the butter and sugar to a large bowl. Beat with an electric mixer on medium-high speed until fluffy and creamy. Add the eggs, rum and vanilla to the creamed mixture and mix at medium speed until well combined.

Sift together the flour and baking soda. Add to the creamed ingredients and mix at low speed just until combined. Add the bananas and beat on medium speed until all the ingredients are thoroughly mixed.

Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or until a wooden pick inserted into the middle of the cake comes out clean. Transfer to a rack to allow the cake to cool completely.

Frosting Method:

Add the cream cheese and butter to a medium/large bowl and beat on medium speed until light and creamy. Add the vanilla, rum, cinnamon and nutmeg. Beat until well mixed in. Mix in the powdered sugar, one cup at a time, at low speed. When the sugar is completely mixed in and the frosting is fluffy. Spread over the top of the cooled cake.

The cake may be stored in an airtight container in the refrigerator for 3 to 5 days. The cake may also be made ahead of time and frozen for 1 month. (Thaw overnight in the refigerator.)

Garnish Method:

Whip the cream at high speed just until soft peaks form. Add the powdered sugar and continue beatimg until the cream is stiff enough to be piped through a a pastry bag.** Cut the frosted cake into 15 to 20 equal portions.*** When ready to serve, spoon or pipe a dollop of whipped cream on top of each piece of cake. Sprinkle lightly with nutmeg. Place a pecan on top of the whipped cream. Serves 15 to 20.

**If you do not have a pastry bag, the whipped cream can be placed in a plastic baggie. Snip one corner and pipe the cream on top of each portion of cake. You may substitute canned whipped cream for the homemade cream, but it is softer and doesn't hold it's shape as well.

***This cake is delicious, but rich. I recccomend cutting into 20 servings ~ you can always have a second piece!

Notes:  I reccomend making this cake the day before serving because like banana bread, the flavor is even better the following day. I also think  the cake tastes best served chilled. 🍌 

My husband was skeptical about this recipe, because he doesn't like rum ~ None-the-less, he really liked this cake!

Perfect & Best Air Fryer Chicken (Low Carb!)

Quick, Super Moist & Flavorful!

Ingredients:

2 pounds boneless skinless chicken breasts**

dill pickle juice***

3 tablespoons olive oil

1 1/2 teaspoons smoked paprika (or regular paprika)

1 1/2 teaspoons garlic powder

1 teaspoon onion powder

1 - 1 1/2 teaspoons ground black pepper

cooking oil spray (I use avocado oil)

Method:

Cut the chicken breasts in half. place in a container or bowl. Add enough pickle juice to cover. Place lid on container and refrigerate 8 hours or overnight.

Combine the olive oil and spices in a small bowl.

Drain the pickle juice from the chicken. Arrange the chicken piece in a flat container or dish. Brush both sides of each piece with the spice mixture. Let sit in the refrigerator for 30 minutes.

Select AIR FRY option on air fryer. Set timer for 20 minutes and temperature to 375*. Preheat. Spray bottom rack of air fryer with cooking oil. Add chicken. Air fry for 10 minutes. Turn with tongs and continue to fry for another 10 minutes. 

Remove from the fryer and allow to rest for a few minutes before serving. Makes 6 (4 ounce servings)

**Chicken thighs may be used instead of chicken breasts.

***Never throw away dill pickle juice! It makes an excellent tenderizer for chicken (don't use additional salt for seasoning) and a few swigs before bed will prevent leg cramps.

Nutritional info:

Each 4 ounce serving of chicken breast equals approximately:                 87 calories ~ 7.3 grams fat ~ 3 grams carbs ~ 4.6 grams protein

Note: When I served this to my family, it became an instant favorite!

 

Andes Mint Chip Cookies (Simple & Gourmet!)

These decadent cookies are specialty 

bakery shop quality and so simple to make!

Ingredients:

2 cups butter (4 sticks) room temperature

1 cup sugar

2 cups packed brown sugar

4 eggs

2 teaspoons pure vanilla extract

1/8 teaspoon peppermint extract

4 to 8 drops green food coloring (optional)**

7 cups all purpose flour

2 teaspoons baking soda

2 cups semi sweet chocolate chips

2 cups chopped Andes mints

Method:

Add the butter and sugars to a very large bowl. Mix on medium speed until lifgt and fluffy, for 2 to 3 minutes. Add the eggs, extracts and food coloring. Mix on low speed until well combined.

Sift together the flour and baking soda. Add 1/3 of the sifted ingredients to the creamed mix and mix at low speed until blended in. Repeat until all of the flour is mixed in. 

Use a wooden spoon to stir in the chocolate chips and mint candy.

Refrigerate for 30 minutes or longer.

Preheat oven to 350* Line baking sheets with parchment paper and set aside. Use an ice cream/cookie scoop to scoop just a little less than 1/4 cup of dough onto the prepared cookie sheets. (6 portions, well spaced, per cookie sheet.)

Bake for 13 minutes, or until the outer edges of the cookies are slightly golden.

Allow the cookies to cool on the baking sheets for 10 minutes. Transfer to a rack to finish cooling completely.

 Store in an airtight container in the refigerator. Makes approximately 4 dozen large gourmet cookies.

**I used just 4 drops of green food coloring, which gave the cookies a very light green tint. If you prefer, you can use more coloring, or none at all.

Notes: 

Make ahead and store in the freezer for up to 4 months. 

Cut the recipe in half for fewer cookies.

For smaller cookies, use make balls from 2 tablespoons of dough and bake for 8 to 10 minutes.

I think these cookies have a flavor reminicent of mint chocolate chip ice cream ~ decadent, rich & delicious!

 

Sunflower Cheese & Crackers Board (Simple & Pretty!)

 

This cheerful cheese & cracker board

is simple and quick to assemble!

Ingredients:

20 thin cut cheddar cheese triangles

1 stalk celery

wheat thins or other small thin cracker

blackberries or black olives

Cutting board or serving tray

Method:

Cut a thin slice on one side of the length of the celery. Cut another thin slice on the other side of the celery that is shorter in length. Place on the board and position away from the center of the stalk.

Arrange the cheese slices in a circle sun pattern at the top of the stalk. 

Fill the center of the circle with blackberries.

Layer crackers at the bottom of the stalk.

Serves 4

Note: This pretty presentation is perfect to serve at Spring and Summertime gatherings.🌻

Simple Homemade Bubble Solution ~ For Kids Of All Ages!

Blowing bubbles on a Spring or Summer Day

is fun for all ages. This simple recipe, made 

from common household items, creates 

great bubbles for everyone to enjoy.

Ingredients:

3 cups water**

1/2 cup light corn syrup

1 cup baby shampoo or blue Dawn dish soap***

Method:

Add the water and corn syrup to a large (8 cup) measuring cup or bowl. Stir until well mixed together.

Gently stir in the shampoo or soap (trying not to make bubbles) until mixed in.

Dip, don't stir, wands into the bubble mixture. (The bigger the wand, the bigger the bubbles,) Blow.

**If you live somewhere with hard water, use distilled water instead of tap.

***Baby shampoo is the top choice and if you use dish soap blue Dawn works best.

Notes: Perfect for kid parties, outdoor gatherings and any sunny day!

Recipe may be doubled.

 

Almond Joy Cookies

These cookies have the flavor of an Almond Joy

 candy bar! I made both extra large (left) and 

regular sized (right) cookies.

Ingredients:

parchment paper

1 cup butter (at room temperature)

1 cup granulated sugar

1 cup brown sugar, packed

2 teaspoons pure vanilla extract

3 large eggs

2 1/2 cups all purpose flour

1 teaspoon baking soda

2 cups shredded coconut**

2 cups semi sweet chocolate chips

1 cup chopped almonds

Method:

Preheat oven to 350*. Line baking sheets with parchment paper and set aside. 

Add the butter and sugars to a large bowl. Mix on low speed for 2 to 3 minutes until they are well blended, light and fluffy. Add the eggs and vanilla and mix on low speed until all are mix in.

Sift together the flour and baking soda. Add to the creamed ingredients and mix on low until well combined.

Use a wooden spoon or silicone bowl scraper to gently fold in the coconut, chocolate and nuts.

For giant cookies, scoop six 1/4 cup potions of dough onto a prepared baking sheet and bake for 15 minutes.

For regular size cookies, scoop eight potions of 2 tablespoons of dough onto a prepared baking sheet and bake for 12 to 13 minutes.

The cookies should be a light golden brown and the centers should be set. Allow to cool on the baking sheets for 10 minutes before transferring to a rack to finish cooling completely. Store cooled cookies in airtight containers with waxed paper in between layers of cookies. Place containers in the refrigerator. May be served chilled or at room temperature. Makes approximately 25 giant cookies or 50 regular size cookies.

**I used unsweetened organific coconut, but non organic or sweetened coconut also will work.

Note: My husband was skeptical when I mentioned what I was baking and very pleasantly surprised when he tried a cookie. He said, "They do taste like an Almond Joy" and liked them both warm and chilled. A neighbor stopped by and also approved! 😀